Easter is less than two weeks away and I am getting so excited! One of my favorite things to do is plan a holiday party, or any party for that matter, so I'm super pumped one is coming up! This year we will be celebrating with friends and sharing Easter Brunch at their beautiful home. They recently bought and remodeled a gorgeous house with a small forest in their backyard, so the easter egg hunt will be extra fun this year.

When I was younger, we always attended an Easter sunrise service and I would spend Easter dinner with my best friend's family. Those are precious memories to me! I love making new traditions with my family, but we've moved a lot over the years so the people we celebrate with tends to look different each time. My husband is a Worship Leader and is always gone before the sun comes up so the kids and I open Easter baskets and have a small but special breakfast. We attend a morning church service and then come home and prepare our special dishes. Once my husband is home from work we start the celebration! What are some of your favorite Easter brunch dishes? Do you have any family traditions or "must-haves" for the special occasion?

Part of our brunch menu will be the Grain-Free French Toast Casserole I posted last week, and in addition to that I will be making a light and springy quiche full of fresh veggies to add some protein and color. I used my Grain-Free Pastry Dough for the crust, which turned out perfectly buttery and crisp.

Asparagus Quiche with Fresh Peas and Bacon

serves 8

INGREDIENTS

1 recipe for Grain-Free Pastry Dough (link above)

8 eggs

1/2 cup full-fat coconut milk (I use Aroy-D)

salt & pepper to taste

fresh organic asparagus, washed and cut into 2-inch pieces

fresh organic peas

8 slices uncured sugar free bacon, chopped

INSTRUCTIONS

Preheat oven to 350 degrees.

Prepare the Grain-Free Pastry Dough according to the instructions. Press the dough into the bottom of a pie dish. Poke holes in the bottom of the dough to allow air to escape while baking. Bake for 8 minutes. Allow to cool on a wire rack.

Meanwhile, heat up a cast iron skillet over medium heat. Add bacon bits and cook until most of the fat is rendered. Remove from pan and allow to drain on a napkin lined plate.

In a large mixing bowl, add eggs, coconut milk, salt and pepper. Whisk until combined.

Add the asparagus to the pie crust and sprinkle the peas around. Pour the custard mixture slowly over the vegetables and sprinkle the bacon bits on top.

Bake for 25-30 minutes or until almost set. It will continue to set outside of the oven as it cools.